Named after the Duke of Wellington, this old classic recipe normally known as Beef Wellington, is replacing the beef with the pork tenderloin cut, pork fillet.

By Joel Mielle

One pan, maximum flavour chicken that’s juicy inside with crispy skin outside. This French-style roast chicken is pure comfort food. It’s called Poulet aux 40 gousses d’ail, which means chicken
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By Joel Mielle

This Bacon and Egg Pasta isn’t a carbonara, but it shares some of its characteristics. Combining crispy bacon, creamy sauce, and a poached egg for a dish that’s both rich
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By Joel Mielle

Salsa means sauce in Spanish and is normally quite piquant (hot). This version uses cut vegetables rather than crushed or blended for that extra texture and freshness.

By Joel Mielle

One of my favourite pizza’s probably because I grew up with this flavour where I was born in the South of France. The flavours of the anchovies and olives marry
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By Joel Mielle

This is an easy weeknight one pan recipe, simple to make and it truly delivers. You don’t need to fuss with homemade aioli either, just grab some good quality mayonnaise,
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By Joel Mielle

Make this awesome curry paste from scratch then use to make the best curries ever. Freeze or refrigerate ready for use.

By Joel Mielle

This was one of the most popular dishes in my restaurant days. Potato Rosti is originally a Swiss invention and usually larger in size. You may also call this, a
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By Joel Mielle

This delicious recipe features succulent Porterhouse steaks complemented by a flavourful chimichurri sauce. To begin, allow the steaks to come to room temperature for 30 minutes, enhancing their tenderness and
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By Joel Mielle

Chicken rillettes, originating from France, are a delightful spread made by slow-cooking pork, chicken or other white meat in fat until tender, then shredding and mixing it with the flavourful
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By Joel Mielle

This easy, 20-minute pasta recipe is the love child of Alfredo and Aglio e Olio, delivering a silky, gourmet sauce without a drop of cream. I always  use the butter
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By Joel Mielle

If you’re looking at a vegetarian meat replacement then look no further. Try these Parmigiana mushrooms that are almost as good as veal or chicken. By cooking them first and
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By Joel Mielle